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University of Agricultural Sciences, Bengaluru
University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.
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ThesisItem Open Access MODIFICATION AND EVALUATION OF POWER OPERATED MAIZE (Zea mays L.) SHELLER(University of Agricultural Sciences GKVK, Bangalore, 40865) NAVEENKUMAR, D B; ESHWARAPPA, HMaiz world agric odder” due used for m acids, etc. n one ano onsisting nvolves dr helling me different po erms of so also to im heller was maize shel made up of beaters wh obs. Whil ength of 6 heller had f 98.51, ylinder sp moisture co heller was July 2011 Departmen UAS, GKVK cation an e (Zea ma cultural ec e to its gre manufactur The tradit other, rub of wire m rudgery. T ethods use ower oper ocio-econo mprove its s develope ller consis f I.S steel hich rotate e the con 60 cm with d the shell 66.62, 1. peed of 350 ontent wa s 1:1.15. nt of Agricu K, Bangalo nd Evaluat NAV ays L.) is o conomy. It eat import ring indus tional she bbing on b mesh insi The study ed for mai rated maiz omic condi efficiency d and its sted of a c of size dia es along th ncave is fa h slotted o ling efficie 60 per c 0 rpm. Th s . 0.08, ultural En ore-65 tion of Po VEENKUMA ABSTRAC ne of the m is called a tance in hu strial prod elling meth bricks or s ide. These y was und ize by the ze sheller itions that y. To addr performan cylinder a ameter 6.5 he cylinde abricated opening si ency, total ent and e cost of s only and ngineering, ower Oper AR D.B CT most impo as “Queen uman and ducts like hods are r stone and e method dertaken small and were eval t are preva ress this, nce was ev and a con 5 cm and l er and sep using 6 m ize of 7.0c l recovery, 402.01 kg shelling 1k cost benef , rated Maiz ortant cere of cereals d animal d starch, sy rubbing th d by using s are tim to survey d margina luated for ailing in K power op valuated. T ncave. The length of parates gr mm size M cm×1cm. T breakage g/h, resp kg of maiz fit ratio of H. Es Majo ze Sheller eal crop in s” and “Kin diet. It is b yrup, alco he maize c g iron cylin me consum y the diffe al farmers r suitabilit Karnataka perated m The develo e cylinder 15 cm, ha rains from M.S. rods The develo e and capa pectively, a e cobs at the develo hwarappa or Advisor r n the ng of being ohol, cobs nder ming erent and ty in and maize oped was aving m the and oped acityThesisItem Open Access STUDIES ON PACKAGING AND STORAGE OF MINIMALLY PROCESSED JACKFRUIT (Artocarpus heterophyllus L.) BULBS(University of Agricultural Sciences GKVK, Bangalore, 40865) KABASA MARY, SALLY; Ranganna, BJackfruit (Artocarpus heterophyllus L) is probably the biggest fruit. In the fresh form, the fruit is very perishable, difficult to separate the fruit-lets and the huge size presents transportation problems. A study on packaging and storage of minimally processed jackfruit bulbs was undertaken to evaluate the influence of pretreatment (with citric acid and CaCl2), packaging using PE , PP (300 gauges) and PS packages, vacuum packaging technique and storage temperatures (3-5 and -12 0C) in enhancing the post harvest shelf-life and maintaining the quality of the bulbs. Samples without pretreatment and stored in the same conditions were used as control. Analysis of variance (ANOVA) using the Statistical Analysis System (SAS) at 5 % level of significance showed that there was significant difference between pretreated samples and the control. Citric acid pretreatment was found to be better than CaCl2 in maintaining the freshness of the bulbs. Vacuum packaged samples were significantly (p<0.05) superior in quality than the samples packaged using the conventional technique. PE packages were found to be better than PP or PS packages in maintaining the quality of the minimally processed jackfruit bulbs. Deep freeze storage (-12 0C) resulted in a longer shelf-life than refrigeration storage. Vacuum packaging enhanced the shelf-life of the minimally processed jackfruit bulbs to 3 to 4 weeks in refrigeration storage (3-5 0C) and over 6 weeks in deep freeze storage (-12 0C) compared to the conventional packaging technique which resulted in 1 to 2 weeks of storage under refrigeration (3-5 0C), 2 to 3 weeks under deep freeze storage for the pretreated samples, and for the untreated samples 0 to 1 week of refrigeration (3-5 0C) and 1 to 2 weeks of deep freeze storage (-12 0C).ThesisItem Open Access FAUNA OF MITES ASSOCIATED WITH SELECTED PLANT SPECIES AROUND BANGALORE(University of Agricultural Sciences GKVK, Bangalore, 40600) MAHRAN, ZEITY; CHINNAMADE GOWDA, CA study was undertaken with the objective of recording the diversity of mites associated with selected plants species in Lalbagh Botanical Garden, Bangalore and some places around Bangalore during 2010-2011. Forty seven species of plants consisting of trees, shrubs and herbs, common to India and Syria were considered for the study. The mites were extracted from these plant species, microslides of the specimens were prepared and the taxonomic identification of the associated mite species was carried out. The results revealed the presence of 71 species of mites under 38 genera and 17 families. Phytoseiidae was represented by the maximum number of species/genera (20/7), followed by Tenuipalpidae (9/4), Tetranychidae (8/5), Iolinidae (6/2), Eriophyidae (4/3), Stigmaeidae (4/2), Tydeidae (4/3), Cunaxidae (4/2), Ascidae (3/1) and Tarsonemidae (2/2). The mite families, Diptilomiopidae, Tuckerellidae, Camerobiidae, Eupalopsellidae, Raphignathidae, Bdellidae and Erythraeidae were represented by single species each. Of the 71 species of mites collected, 61 species are already known, which includes 6 recorded for the first time in India; four species are assigned nearer to already known species; viz., Brevipalpus sp. nr. euphorbiae (Tenuipalpidae), Euseius sp. nr. prasadi (Phytoseiidae), Pronematus sp. nr. fleschneri (Iolinidae) and Cunaxa sp. nr. womersleyi (Cunaxidae); six species are not in conformity with the descriptions of the already known species, hence appear to be new to science. These are; two species under the genus Tydeus (Tydeidae); one species each under genera Lorryia, Paralorryia (Tydeidae), Asca (Ascidae) and Exothorthis (Eupalopsellidae). Forty seven plant species from which the mites were collected belonged to 27 botanical families, of which plant species Cupressus macrocarpa, C. sempervirens, C. arizonica, C. benthamii, Thuja compacta, T. orientalis (Cupressaceae); Araucaria cookii, A. cunninghamii (Araucariaceae) recorded the maximum diversity of mite species.ThesisItem Open Access DEVELOPMENT OF A DECORTICATOR FOR NUTMEG (Myristica fragrans Houtt.)(University of Agricultural Sciences GKVK, Bangalore, 40865) SAID PRASHANT, PANDHARINATH; Ramakumar, M.VNutmeg (Myristica fragrans Houtt.) has been used as natural food flavouring in baked goods, syrups, beverages, savory dishes and sweets. The essential oil obtained from nutmeg is used heavily in the cosmetics and pharmaceutical industries. Nutmeg and Mace are two different parts of same fruit of the nutmeg tree - Myristica fragrans Houtt. The fruits are pendulous, broadly pyriform, yellow, smooth, 7- 10cm long, fleshy splitting open into two halves when ripe, showing the ovoid 2-3cm long dark brown shining seed with hard seed coat, surrounded by a glaciate red aril attached to the base of the seed. The process of decortication of nutmegs to separate kernels is done manually using a hammer or mechanically a cracking device. The traditional decortication process is time and labour consuming. To address this power operated nutmeg decorticator was developed and its performance was evaluated. The developed nutmeg decorticator consisted of a cylinder and a concave. The cylinder was made up of mild steel angle flats of size 24.8×1.9cm and a rubber of thickness 0.5cm was fixed on to these flats to establish impact to the nuts. While the concave was fabricated using 6 mm size M.S. rods. The length of concave was 25cm with slotted opening size of 7.7×1cm. The developed decorticator had the decortication efficiency, total recovery, breakage and capacity of 98.11, 63.92, 3.08 per cent and 56.59 kg/h, respectively, at a cylinder speed 450 rpm. The cost of decorticating 1kg of raw nutmegs at 12% moisture content was ₹ 0.79, only. The cost benefit ratio of the developed decorticator was 1:1.19.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED DAIRY PRODUCTS USING HONEY(University of Agricultural Sciences GKVK, Bangalore, 40865) SHUWU MICHAEL, PETER; Ranganna, BHoney a natural sweetener, which is becoming a popular ingredient in dairy products, has the ability to enhance consumer acceptability of acidic products such as yoghurt by sweetening and imparting the unique honey flavor besides its numerous therapeutic health benefits. The secondary products, which partially or wholly made with honey, are referred to as "value added" honey products. A study was undertaken to develop value added honey sweetened and fruit-honey yoghurt and lassi. Honey at 15, 16, 17 and 18% levels were used in the preparation of honey yoghurts, while lassi optimized at the curd to water ratio of 3:2, honey syrup was added at 27.5, 30, 32.5 and 35%. The 16% honey yoghurt sample secured highest overall acceptability score of 8.38, likewise lassi sample with 30% honey syrup recorded highest sensory score (8.20). Further, three different fruit pulps (mango, pineapple and banana) were used at 7% to develop fruit-honey yoghurt and lassi. The honey yoghurt with mango fruit secured the highest overall acceptability sensory score (8.16) followed by pineapple (7.73) and banana (7.43) samples well as honey lassi with pineapple secured highest score (8.33) followed by mango and then banana samples. The physicochemical analysis revealed a significant increase in total solids (22.61 and 23.01%) and carbohydrates (21.53 and 21.81%), and slight decrease in ash content (0.79 and 0.76%), protein (3.53 and 3.31%) and fat (2.95 and 2.8%) contents of both honey and fruit honey yoghurts, respectively, compared to control sample, a more less similar result was obtained in the physicochemical analysis of the honey and fruit lassi samples. From the sensory evaluation studies and microbiological analysis of the samples for 10 and 21 day storage periods, it was deduced that the lassi and yoghurt products had a shelf-life well above 7 and 15 days, respectively, under refrigeration storage. At the end of storage no coliform was found. Very least counts of yeast and molds found were much below the safe recommended limits. This demonstrated that honey and fruit additives not only improved the sensory quality of yoghurt and lassi but also enhanced nutritional and therapeutic aspects of the value added products.ThesisItem Open Access STORAGE STUDIES ON KNOLKHOL (Brassica oleracea var. Gongylodes) USING DIFFUSION CHANNEL TECHNOLOGY(University of Agricultural Sciences GKVK, Bangalore, 40889) SHILPA, K; Ramachandra, MStudies were conducted for the storage of knolkhol bulbs using diffusion channel technology, at different temperatures (28, 10 and 2°C). Diffusion channels of various lengths (5, 7.5 and 10 cm) and diameters (5, 7 and 9 mm) were used to determine the diffusivity of O2 and CO2 into the storage chambers. Quality of knolkhol bulbs were assessed before and after storage. Respiration rate of knolkhol was at a peak of 75 mg CO2/kg-h at 28°C (ambient) and 32 mg CO2/kg-h at 10°C temperature. The quality of the knolkhol bulbs stored in diffusion channel chambers having a channel length of 5 cm and diameter 9 mm were found to be of good quality compared with the other storage chambers. It was also observed that the quality of the product was better for longer periods at lower temperatures. At 10°C, the knolkhol bulbs maintained a good quality for 18 days and at 2°C for 24 days. The concentrations of O2 and CO2 inside the chambers were measured during storage and it was found to be 5.58 and 23.5%, at 28°C (ambient) after 6 days of storage. Similarly, at 10 and 2°C, the O2 and CO2 concentrations were found to be 14.8 and 8.1% and 13.8 and 8.6% after 18 and 24 days of storage, respectively.ThesisItem Open Access DEVELOPMENT OF AN EFFICIENT CASHEW NUT SHELLER(University of Agricultural Sciences GKVK, Bangalore, 40833) ADHORE EKNATH, SHIVAJI; Palanimuthu, VCashew (Anacardium occidentale L.) is an evergreen tropical tree which produces a valuable nut that is widely consumed as snacks all over the world. The raw cashew nut requires some kind of thermal pretreatment that aid in deshelling of the nut to obtain valuable inside kernel. Commercially, three methods of pretreatment are followed before shelling raw cashew nut: drum roasting, oil bath roasting and steam roasting. Except in Kerala, the cashew is mostly processed in India by steam roasting method wherein, a hand-cum-pedal operated (splitting mechanism) or fully hand operated (twisting mechanism) cashew nut shellers are being used. The shelling process is laborious and involves drudgery. The above two traditional shellers were modified as completely foot operated shellers and the two prototypes shelling performance were studied. Raw cashew nuts were pretreated by steaming at different pressures (0.0, 0.5, 1.0 kg/cm2) and durations (15, 20, 25, 25, 30, 35, 40 and 45 min) and were used to study shelling performance of improved cashew shellers. The cutting strength (kgf) of steam cooked nuts as measured by a texture analyzer ranged from: 31.72 – 37.45 at 0.0 kg/cm2; 30.70- 35.82 at 0.5 kg/cm2; and 25.65 – 32.54 at 1.0 kg/cm2, depending upon the steaming duration while the uncooked raw nut recorded higher value of 45.17 ± 8.72 kgf. Two prototype cashew nut shellers (with splitting/twisting mechanisms) were developed and their shelling performance was evaluated using different steam cooked nuts. The mean values of shelling capacity (kg/h), shelling efficiency (%), whole kernel recovery (%) and kernel breakage (%) in the case of the modified foot operated cashew sheller with splitting mechanism were respectively 4.304, 96.9, 88.0 & 12.0 as against the values of 3.746, 97.6, 82.0 & 18.0 for traditional hand-cum-foot operated unit. Similar performance characteristics values for improved foot operated cashew sheller with twisting mechanism were respectively 4.237, 97.7, 74.2 & 25.8 which were very nearly same as the data of 4.685, 98.0, 75.3 & 24.7 recorded for the conventional hand operated cashew sheller. Both the improved foot operated shellers are easy to operate which eliminate shoulder fatigue faced by the operators currently. The Cost-Benefit Ratio of operating the Modified Cashew Sheller with splitting mechanism was 1:1.44 and the same for the Improved Cashew Sheller with twisting mechanism was 1:1.45. Therefore, the improved prototype cashew nut shellers have potential to replace respective conventional gadgets and may be recommended to deshell steam roasted cashew nuts.ThesisItem Open Access DEVELOPMENT OF POWER OPERATED THRESHER FOR FINGER MILLET (Eleusine coracana L. Gaertn)(University of Agricultural Sciences GKVK, Bangalore, 41125) HANUMANTHARAJU, K N; ESHWARAPPA, HFinger millet ( importance among major millets in the country. crop is harvested manually and transported to threshing yard, where it is threshed either by beating the crop manually with sticks, bullock stone roller and a tractor with or without a stone roller is passed over the crop spread uniformly on the floor. These practices are labour oriented, tedious and uneconomical but also leading to considerable amount of loss of grain during the threshing process. To address t power operated Finger millet thresher was developed and its performance was evaluated. The cylinder of 24 cm diameter and 31 cm length, having 9 rasp bars on the periphery, cylinder provide impact force to the crop to separate crop. While the semi circular perforated concave made up of M.S. flats and rods having the opening sizes 5 x 5 mm is fitted below the threshing drum. To this concave a mesh having hole size of fitted above the concave to facilitate t the cylinder and concave. efficiency, cleaning efficiency, 2.59 per cent and 63.40 kg/h, respectively, at a cylinder speed of 1050 rpm. The cost of threshing 1kg of Ragi at 12% moisture content was 0.87, only. Hanumantharaju.K.N Eleusine coracana L. Gaerth) HANUMANTHARAJU, K.N. ABSTRACT Eleusine coracana L. Gaertn) ranks third in Generally Finger millet which rotates along the grains from the the rubbing action in between The developed thresher had the threshing breakage and capacity of 94.15, 93.25, H. ESHWARAPPA (Major Advisor this rains 3 mm is he . Advisor)ThesisItem Open Access POST HARVEST STORAGE AND VALUE ADDITION OF JAMUN FRUITS (Syzygium cumini L.)(University of Agricultural Sciences GKVK, Bangalore, 41129) LAKSHMI, R; RANGANNA, BAn investigation of jamun fruit (Syzygium cumini L.) was carried out to address its storage and value addition. The harvested jamun fruits were packed in three packages (poly ethylene (300G), poly propylene (300G) and PET jars and stored in three different temperatures for shelf-life study. Fresh fruits were successfully stored up to 42 days in 8-10°C, 28 days at 15-16°C and 7 days in ambient temperature. Jamun fruits were further processed to develop dairy based products, namely, jamun shrikhand, jamun yoghurt and jamun lassi. While optimizing process for jamun fruit shrikhand, pulp blending was standardized at 40% with sugar at 35%. Yoghurt (set and stirred) with five different fruit pulp levels (6, 7, 8, 9 and 10%) were evaluated for sensory quality. Among them 9% pulp sample secured the highest score for all sensory attributes. The lassi developed at 7.5% jamun pulp scored highest sensory values for overall acceptability for sweetened and masala lassis. Sensory and pH analyses demonstrated that jamun shrikhand was safe up to 25 days storage, set and stirred yoghurts for 21 days each and up to 25 days for jamun fruit sweet and masala lassis at 4±1oC temperature. The microbial analysis showed complete absence of coliforms in all the developed products. The cost economics of the developed jamun products, namely, jamun shrikhand, set yoghurt, stirred yoghurt, sweetened lassi, salt lassi and masala lassi, showed higher cost benefit ratios of 1:2, 1:1.52, 1:1.13, 1:1.68, 1:1.82, and 1:1.73, respectively. The developed value added products have the technology and economic potential for commercialization in the food processing industry.